Endives au Jambon Gratin with Comté Béchamel

Why You’ll Love This Recipe

• Classic French comfort: silky béchamel, melty Comté, and tender chicory wrapped in ham.
• Beautiful balance: gentle endive bitterness meets savory ham and nutmeg-scented cream.
• Make-ahead friendly: braise the endives and prep the sauce in advance.
• Restaurant-worthy results with simple, affordable ingredients.

Grocery List

• Produce: 6 Belgian endives, 1 lemon, fresh chives or flat-leaf parsley (optional)
• Dairy: Unsalted butter, whole milk, Comté cheese
• Pantry: All-purpose flour, fine salt, white pepper, ground nutmeg, sugar, jambon de Paris or cooked ham

Full Ingredients

Braised Endives

• 6 medium Belgian endives (about 800 g), trimmed and left whole
• 2 tbsp (28 g) unsalted butter
• 3/4 cup (180 ml) water
• 1 tbsp (15 ml) lemon juice
• 1/2 tsp sugar
• 1/2 tsp kosher salt

Nutmeg Béchamel (Mornay)

• 3 tbsp (42 g) unsalted butter
• 3 tbsp (24 g) all-purpose flour
• 2 1/2 cups (600 ml) whole milk, warmed
• 3/4 tsp fine sea salt (adjust to taste)
• 1/4 tsp ground white pepper
• 1/4 tsp freshly grated nutmeg
• 1 tsp Dijon mustard (optional, for brightness)
• 1/2 cup (50 g) finely grated Comté

Assembly & Topping

• 6 thin slices jambon de Paris or other good-quality cooked ham (about 200 g)
• 3/4 cup (70 g) finely grated Comté (for topping)
• 1 tsp butter, for greasing the dish
• Chopped chives or parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Trim and lightly brown the endives

Use a paring knife to remove a small cone (about 1 cm) from the root end of each endive to reduce bitterness, keeping the heads intact. In a wide sauté pan over medium heat, melt 2 tbsp butter. Add endives and cook 3–4 minutes, turning once, until lightly golden in spots.

Step 2: Braise until tender

Add 3/4 cup water, lemon juice, sugar, and 1/2 tsp kosher salt. Cover and simmer gently over low heat 25–30 minutes, turning once, until the endives are very tender when pierced. Transfer to a tray and let cool 5 minutes. Gently squeeze each endive to expel excess liquid, then pat very dry with paper towels. This prevents a watery gratin.

Step 3: Warm milk and prep cheese

Warm the milk in a small pot until steaming (do not boil). Grate the Comté. Set aside 1/2 cup (50 g) for the sauce and 3/4 cup (70 g) for the topping.

Step 4: Make the nutmeg béchamel

In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in the flour and cook, whisking constantly, for 2 minutes to form a smooth roux without browning. Slowly whisk in the warm milk. Bring to a gentle simmer, whisking, until thick and glossy, 5–7 minutes. Season with 3/4 tsp fine salt, 1/4 tsp white pepper, and 1/4 tsp freshly grated nutmeg. Off the heat, whisk in the Dijon (if using) and 1/2 cup (50 g) Comté until smooth.

Step 5: Assemble the gratin

Heat the oven to 400°F (200°C). Grease a 2-quart (2 L) gratin dish with 1 tsp butter. Wrap each dried endive spear in a slice of ham and arrange seam-side down in the dish. Spoon the béchamel over the endives to mostly cover. Sprinkle evenly with the remaining 3/4 cup (70 g) Comté.

Step 6: Bake until bubbling and caramelized

Bake 18–22 minutes, until the sauce is bubbling around the edges and the cheese is spotty-golden. For deeper color, broil for 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the gratin rest 5 minutes to settle. Scatter with chopped chives or parsley if you like, then serve hot with a simple green salad and crusty bread.

Pro Tips

• Dry thoroughly: Squeezing and blotting the endives after braising is the key to a creamy, not watery, gratin.
• Warm milk equals smooth sauce: Adding warm milk to the roux helps prevent lumps.
• Classic look: Use white pepper if you prefer a speck-free béchamel; black pepper works too.
• Cheese matters: A well-aged Comté (12–18 months) gives nutty depth and beautiful browning.
• Salt smart: Ham and cheese are salty; season the béchamel, then taste before adding more.

Variations

• Gruyère twist: Swap Comté for Gruyère or Emmental for a slightly different Alpine character.
• Smoky note: Use smoked ham or add a pinch of smoked paprika to the béchamel.
• Leek gratin: Replace endives with 6 trimmed leeks (white and light green parts), braised until tender, then proceed.

Storage & Make-Ahead

Braise the endives and make the béchamel up to 2 days ahead; store separately, covered, in the refrigerator. Assemble just before baking, or assemble and refrigerate up to 24 hours (add 5–10 minutes to bake time if cold). Leftovers keep 3 days in the fridge; reheat, covered, at 350°F (175°C) for 15–20 minutes until hot. Freezing is not recommended (cream sauces can separate).

Nutrition (per serving)

Approximate for 1 of 6 servings: 310 calories; 21 g fat; 12 g carbohydrates; 16 g protein; 1 g fiber; ~900 mg sodium. Values will vary with ham and cheese brands.